The Hungry Peach Atlanta

2009-08-16T08:20:00.000-07:00

The Hungry Peach Cafe opened at ADAC on August 5th 2009.

It has been an exhausting past couple of months but we somehow managed to open our doors! Running a cafe is very exciting; my favorite part of the day is coming into work and deciding which specials the menu will feature.

Please view the menu above; feel free to post your comments. Everyday we feature a breakfast,lunch, and soup special. If you have any suggestions please share them with us.

The Hungry Peach Cafe is open Monday-Thursday 8:30am-4pm and Fridays 8:30am-3pm. Please join us!

Anniversary Dinner for 2 July, 17 2009

2009-07-22T07:04:00.000-07:00

1st course: Melon Ball and Prosciutto Salad, Olive Oil Drizzle, Cracked Black Pepper

2nd course: Pan-Seared Filet of Beef, Lobster Tails, Sauteed Spinach, Herb Buerre-Blanc

3rd course: Traditional Creme Brulee, Vanilla-Glazed Fruit, Wafer Crisp

Easter 2009

2009-04-16T04:06:00.000-07:00

We hosted the 2nd annual Easter brunch at our house last Sunday. There was a smorgasbord of food, as usual, as well as a Bloody Mary bar. Conor outdid herself with the beautiful decor, flowers, and table scape. It was great to spend time with family and friends and to just relax on a beautiful day!

On the menu...

Roasted Pork Tenderloin with Orange Chutney
Steamed Asparagus with Roasted Red Peppers
Cinnamon-Stuffed Pancakes with Cream Cheese Glaze
Egg and Sausage Casserole
Crispy Hash Browns
Buttermilk Biscuits

Carrot Cake with Cream Cheese Frosting
Chocolate Molten Cookies
Champagne Soaked Fruit
Lemon Mousse

Fall and Winter Cooking Class Menu

2009-01-15T12:08:00.001-08:00

*Choose 1 from each of the following categories

* Any item marked with a “B” is suitable for beginners, “I” for the intermediate or more advanced cook

Appetizers/Salads

Endive Salad with Pomegranate Vinaigrette and Lemon Cream-B

Baked Brie wrapped in Filo with Dried Apricots, Slivered Almonds and a Cardamom-Honey Drizzle-B

Roasted Butternut Squash Soup with Fried Sage-I

Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil

Shrimp Cocktail with Avocado and Red Onion-B

Spinach, Bacon and Asian Pear Salad with Honey-Dijon Vinaigrette-B

Avocado and Tuna Salad-B

Entrees

Penne Pasta with Cream Corn Puree, Truffle Oil and Sliced Proscuitto-B

Flank Steak with Horseradish Cream-B

Pan Seared Salmon with a Mustard-Seed Crust-B

Pan Roasted Snapper with Lemon-Butter Sauce-I

Herb Oven-Roasted Organic Chicken Breast with Pan Gravy-B

Dijon Rubbed, Bacon-Wrapped Pork Tenderloin with Rosemary Au Jus-I

Seared and Sliced Leg of Lamb on Lemon-Chickpea Puree-B

Linguine with Sautéed Scallops and Shrimp in Pesto Sauce garnished with Fried Basil-I

Sides

Rosemary Roasted Potato Wedges-B

Sweet Potato Puree with Brown Sugar and Sherry-B

Butter Glazed Brussels Sprouts-B

Garlic Sautéed Spinach-B

Cauliflower Puree-B

Garlic Italian Bread-B

Desserts

Chocolate Fudge Cakes-I

Pecan-Toffee Mini Tartlets-B

Mascarpone Stuffed Strawberries on a Bed of Coconut-B

Banana’s Foster-B

Vanilla, Orange and Cinnamon Poached Pears with Vanilla Ice Cream-B

Chocolate-Chunk Bread Pudding with Whipped Cream-I

Sample Menus for Private Parties

2008-09-23T06:08:00.000-07:00

Menu Options For Private Parties

The Hungry Peach Specializes in Private Parties of 30and under to include; Luncheons,
Dinners, Catered Events and Cooking Lessons

Hors d’ oeuvres:

Hot Artichoke Dip with Shrimp, Mustard and Mozzarella served in a Sourdough Bread Bowl
Italian Quesadillas with Fontina Cheese and Caramelized Onions
Cherry Tomato Halves stuffed with Fresh Pesto
Fireballs Stuffed with Whipped Cream Cheese and Chives
Lobster Rolls on Toasted Garlic
Smoked Salmon Cream Cheese Stuffed Cucumbers garnished with Dill
Pesto and Sun Dried Tomato Cream Cheese Terrine with Assorted Crackers for Dipping
Crab Cakes with Assorted Dipping Sauces
Cocktail Shrimp served in Individual Shot Glasses
Maple Glazed Meatballs
Cheese and Spinach Stuffed Mushrooms
Greek Tortellini Pasta Salad with Feta, Kalamata Olives and Tomato served in individual martini glasses
Petite Smoked Sausage Dogs with Caramelized Vidalia Onions and Dijon Mustard
Antipasto Plate with Prosciutto Wrapped Melon, Sun Dried Tomatoes, Marinated Olives and Assorted Italian Chesses
Mini Hamburger Sliders with Applewood Smoked Bacon and Cheddar Cheese
Marinated Beef Tenderloin Sandwiches on Petite Rolls with Caramelized Onions and Dijon Horseradish Sauce
Baked Brie wrapped in Filo with Dreid Apricots, Slivered Almonds and a Cardamom-Honey Drizzle
Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil
Melon Balls and Shaved Prosciutto Skewers Drizzled in Extra Virgin Olive Oil
Steak Tar Tare on Crisp Potatoes

Salads:

Cesar Salad Served on an Iceberg Wedge with Fresh Parmesan Cheese and Capers
Sliced Tomato wrapped in Mozzarella with Fresh Pesto drizzled in Basil Oil
Iceberg Wedge with Blue Cheese Crumbles, Avocado, Bacon, Tomato and Onion Drizzled in Buttermilk Dressing
Chicken Curry Salad
Tuna Salad
Pasta Salad
Traditional Greek Salad with Grilled Chicken and Lemon Parsley Vinaigrette with Fresh Oregano
Chilled Artichoke Halves with Lemon Vinaigrette
Avocado Slices with Chunks of Tomato drizzled with Balsamic Vinaigrette
Stacked Cobb Salad with Blue Cheese Crumbles
Field Greens with Gorgonzola, Pickled Red Onion, Fresh Strawberries and Candied Pecans
Lemon-Pesto Pasta Salad

Soups:

Cream of Asparagus Soup garnished with Asparagus Spears and Parmesan Foam
French Onion Soup with Melted Provolone and Parmesan Cheese
Baked Lobster Bisque in a Puff Pastry Crust
Butternut Squash Soup
New England Clam Chowder
Shrimp and Sausage Gumbo
Shrimp Bisque Finished with Sherry and Creamed Chives

Entrees:

Bourbon Glazed Salmon
Pan Seared Salmon with a Mustard Seed Crust on a Bed of Roasted Leeks and Beet Puree
Pan Seared Salmon with Apple Hash Drizzled in an Apple Cider Reduction
Oven Braised Salmon with Lemon Tarragon Crème Friache with Sugar Snap Peas and Rice
Herb Crusted Grouper with Navy Beans, Sautéed Spinach and Rosemary Jus
Lobster Thermador
Grilled Lobster with Amaretto Butter
Pan Seared Sea Scallops on a Bed of Barley Risotto Finished with White Truffle Butter.
Veal Scaloppini with Lemon Slices Served with Linguini Alfredo
Linguine Pesto Pasta with Sautéed Scallops and Shrimp garnished with Fried Basil
Suzanne’s Famous Spaghetti with Angel Hair Pasta and Freshly Grated Parmesan Cheese
Porcini Mushroom and Asiago Cheese Ravioli tossed in Truffle Butter with Fried Sage
4 Cheese Ravioli with Pesto-Alfredo Sauce Drizzled with Fresh Marinara
Oven Roasted Organic Chicken with Garlic Rosemary Butter
Dijon Rubbed Bacon Wrapped Pork Tenderloin with Rosemary Au Jus
Marinated Pork Tenderloin with Fresh Rosemary on Cream Corn Puree with Port Reduction
Filet Mignon with Butter Poached Lobster Tails
Filet Mignon topped with Crab and Shaved Asparagus drizzled in Hollandaise
NY Strip Steaks with Béarnaise Sauce
Roasted Leg of Lamb with Rosemary and Garlic

Desserts:

Traditional Vanilla Bean Crème Brulee with Assorted Glazed Berries
Cinnamon Raisin Bread Pudding with Bourbon Glaze
Mascarpone Stuffed Strawberries on a Bed of Coconut
Brownie Bites with Chocolate Sauce and Fresh Strawberries
Chocolate Mousse Cake in a Crème Anglaise Spider web
Fresh Banana Pudding with Whipped Meringue
Chocolate fondue with Biscotti, Pound Cake and Various Fruits for Dipping
Various Flavors of Cheesecakes including; Caramel Pecan, Strawberry, Blueberry

DELIVERY MENU FOR AUGUST 25TH

2008-08-13T13:47:00.000-07:00

Fresh Items:
-need to be consumed on the same night of delivery!

Marinated Salmon with Mango-Kiwi Relish
Shish Kabobs

Refrigerated Items:
-can hold up to 4-5 days

Chicken Cobb Salad
Creole Poached Chicken Breasts
Turkey Sausage and Peppers
Basil Shrimp with Feta and Orzo

Frozen Items:
-can hold up to 1 month

Panko Breaded Eggplant Parmesan
Broccoli and Cheese Soup

For more ordering details please email Chef Suzanne;
chefsuzanne@thehungrypeach.com

2008-07-20T13:20:00.000-07:00

Blackened Amberjack:

1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon oregano, dried
1/2 teaspoon black pepper, ground
1 teaspoon of fennel seeds, crushed
1 teaspoon paprika
4 Tablespoons butter
2 Tablespoons olive oil
4, 5 oz skinless amberjack filets (swordfish would be a good substitute).

Pre-heat oven to 400 degrees

Mix together the first 6 ingredients in a small mix bowling, set aside.

Brush both sides of fillets with olive oil and sprinkle with seasoning mix.
Sear fillets in a hot pan over medium-high heat or on a grill for about 1 minute per side, transfer to a oven safe dish and top each fillet with a tablespoon of butter. Finish cooking in pre-heated oven for 5-7 minutes.

Serves 4

Cooking Classes Information

2008-07-20T12:50:00.000-07:00

Types of Classes:

Signature Dinner Party Classes are great for an all inclusive experience. Choose 3 courses (appetizer, entrée with side dish and dessert) from the selected menus and create those meals right in the comfort of your own home with your very own personal chef!

Specialty cooking classes are best for those looking to learn specific skills such as sauces, breakfast items, holiday entertaining, tapas creations, and more.

Personalized Cooking Demonstrations are perfect for adding delicious culinary entertainment to your next cocktail party or gathering. Your chef will make desserts and hors d’ oeuvres right in your kitchen as your guests mingle and learn. Prices vary based on class size and menu selection.

Want to learn more about wine?

Have a sommelier come to your lesson. Not only will you learn how to cook all of these items, you will also receive knowledge on some of the finest wines, where they come from and how to pair them with your favorite dishes.

Pricing:

Pricing for signature dinner party classes:

Private Cooking Lessons (1-2 people) $325.00

-Includes:

One on one instruction and guidance
3 course meal of choice from selected menu
Recipe kit
Shopping list
Knives/cutting boards will be available for clients to use
Full instruction/history of ingredients

Group Cooking Lessons (3-6 people) pricing starts at $404.00; add $79 for each additional person

-includes:

3 course meal of choice from selected menu
Recipe kit
Shopping list
Knives/cutting boards will be available for clients to use
Full instruction/history of ingredients
3 people-$404, 4 people-$483, 5 people-$562, 6 people-$641

These services also make great gifts! Call to purchase a gift certificate today.

Does this service sound expensive?

The cost per person for our in home experiences and classes goes down as the number of people in your class goes up. The most costly element of sending a professional chef into a home is the time it takes to grocery shop, prepare, and get to the home. To save money and to have a more lively experience, we recommend that you find a couple of friends or family members to share in your experience if the small class size cost is prohibitive.

While this may seem expensive at first glance, we are a very inexpensive option when you view our lessons in a real-world context because the education and memories we provide you will last a lifetime.

provide you will last a lifetime.

2008-03-14T08:29:00.000-07:00

Easter Sample Menus

Brunch #1
Crab Cake Benedict with Smoked Hollandaise
Crispy Bacon and Hash Browns with Chive Cream
Fresh Fruit
Raspberry Frappes

Brunch #2
Banana Stuffed French Toast with Warm Maple Syrup
Smoked Sausage Links
Marscapone Polenta

Dinner
Mixed Greens Salad with Grape Oil Vinaigrette
Rosemary and Garlic Roasted Leg of Lamb
Grilled Asparagus and Fingerling Potatoes
3 layer Carrot Cake with Cream Cheese Frosting

Website Updates

2008-01-14T12:17:00.000-08:00

Hello everyone,

I recently completely updated my website. Please take a look and let me know what you think. All of the pictures that you see on the site are from a photo shoot I did in December and were taken by Ross Knight@Knight Photography. He truly is a gifted photographer!

I have also included some new recipes in my blog that you can find under, "collection of recipes". Please post your comments and let me know what you think of these updates.

Valentine's Day Sample Menus

2008-01-09T08:15:00.000-08:00

Sample Menu #1

1st Course
Iceberg Wedge with Blue Cheese, Bacon, Avocado and Asian Pears Drizzled in Creamy Buttermilk Dressing
2nd Course
Bacon Wrapped Dijon Pork Tenderloin with Rosemary Au Jus
served with Crispy Sweet Potatoes and Cream Corn
3rd Course
Vanilla Bean Crème Brulee with Fresh Berries

Sample Menu #2

1st Course
Lobster Bisque Finished with Sherry Baked in Puff Pastry

2nd Course
Grilled Salmon with an Apple Cider Potato Hash
3rd Course
Chocolate Heart Throb Cakes with Marshmallow Filling

Sample Menu #3

1st Course
Stacked Cobb Salad with Roasted Chicken, Smoked Bacon and Blue Cheese Crumbles
2nd Course
Petite Filets with Shaved Asparagus and Crab Drizzled in Hollandaise
3rd Course
Bailey’s Irish Cream Chocolate Fondue with Assorted Cookies, Cakes and Fruits for Dipping

Collection of Recipes

2007-11-13T08:17:00.000-08:00

Mini Shrimp Rolls

-1 lb. cooked shrimp, finely chopped
-1/2 C mayonnaise
-1 T fresh lemon juice
-1 T chopped fresh dill
-2 teaspoons chopped fresh chives
-1/2 teaspoon grated lemon zest
-24 small dinner rolls

Stir together all ingredients, except rolls with 1/4 teaspoon of salt and pepper, then chill, covered until ready to serve.
Cut down into the tops of the rolls to split them, but do not cut all the way through (leaving a hinge) and fill each with 1 Tablespoon of seafood.

Raspberry Frappe

-1/2 pint fresh raspberries
-2 Cups white grape juice
-1 pint raspberry sorbet
-2 Tablespoons lemon juice
-12 oz. Lemon-Lime carbonated soda

In a mixer, mix together sorbet, white grape juice, raspberries and lemon juice
Blend until smooth; pour this into a pitcher.
Stir in lemon-lime soda
Serve as soon as possible and garnish with strawberries

Grilled Asparagus with Saffron Aioli:

-1/4 Cup red wine vinegar
-1 Tbsp. honey
-Large pinch of saffron threads
-1 Cup of mayonnaise
-2 garlic cloves, minced
-2 lbs. asparagus trimmed
-3 Tbsp. olive oil
-1 small red bell pepper, finely chopped

Whisk vinegar, honey and saffron threads in a small saucepan over medium-high heat. Bring to a boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in a medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper (can be made a day ahead, cover and refrigerate. Pre-heat grill to medium-high. Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to a platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

Makes 6 servings

Apple Jacks:

-12 oz. Jack Daniel's
-1/2 gal. Apple Cider
-1 can whipped cream
-Cinnamon for garnish

Mix together Jack and cider. Pour into serving glasses and top with whipped cream and cinnamon.

Garlic-Wine Butter Sauce:

4-5 cloves garlic, minced

1/2 cup dry white wine

1/2 stick butter

Saute butter and garlic for about 3-4 minutes. Add wine and reduce by 1/2. Strain liquid and place into a cup. Place strained liquid into a flavor injector and injector the turkey all over (inside and out).

Fireballs:

2 pkgs. Carl Buddig's Thinly Sliced Beef (found in most Krogers)

8 oz. whipped cream cheese with chives

Cut each piece of beef diagnolly to create 2 triangles. Spoon a dallop of cream cheese in the middle of each triangle. Roll up to form a ball. Chill until ready to serve. Enjoy!

Serves 10-12

Shrimp Boil:

Ingredients:
Water 2 lemons, halved, plus more for serving 3 bay leaves 2 teaspoons salt 1/4 cup Old Bay1/2 bunch thyme, tied together 1 medium onion, quartered 1 head garlic, halved 1 pound 5 ounces red new potatoes, medium to large, cut in 1/2 3 ears sweet corn, halved 3 pieces smoked sausage, I like to use Connecuh cut into 1-inch pieces (about 1 pound 5 ounces) 12 littleneck clams or mussels, scrubbed and debearded (about 1 pound 4 ounces) 2 pounds jumbo shrimp with heads and tails Kosher salt

Method: Fill a huge stockpot, with about 4 quarts of water. Don't fill the pot up more than halfway. Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it; don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt.
Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams or mussels and boil for 8 to 10 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table. Serve with lemons, cocktail and tartar sauce.
Bon Apitite!

Serves 4-6 people

Thanksgiving News and Recipes

2007-11-13T07:25:00.000-08:00

Thanksgiving is one of my favorite times of the year. I love getting the family together! This year it will be held at my father's new house in Watkinsville. The day will start off around 11am with Bloody Marys and Mimosas. Around 1pm is when the appetizers start. Every year we have to have "fireballs", a Vizethann family favorite. Fireballs are actually something that my aunt made up when she was in college and the recipe has been in our family ever since. They are really simple and addicting. See recipe below...

Fireballs:

2 pkgs. Carl Budetts Thinly Sliced Beef (carried by most Krogers)
8 oz. Whipped Chive Cream Cheese

Slice each piece of beef diagnolly to create 2 triangles. Spoon a dallop of cream cheese in the middle of each triangle and roll up to form a ball. Chill until ready to serve. Enjoy! Serves 10-12